How to make jelly with alcohol. Alcoholic jelly shots

Do you want to try something new, unusual for the holiday? Catch 5 recipes for delicious and bright alcoholic jelly shots based on tequila, vodka or champagne. Shots according to these recipes will be a hit at any party in honor. You can surprise your colleagues with them at a corporate celebration of the New Year, March 8 or February 23, or impress your loved one on February 14.

Jelly shot "Margarita"

Ingredients:

- 30 ml fresh lime juice

- 20 g of sugar dissolved in 40 ml of water

- 35 g gelatin

- 85 ml tequila

- 60 ml Cointreau

Mix the lime juice with the sugar syrup, add the gelatin and, while stirring, gently heat the mixture on the stove until the gelatin dissolves. Add tequila and Cointreau, pour into shots or molds and refrigerate.

You can add a little food coloring or choose a recipe with bright fruit liqueurs -

Marmalade shots in strawberries

An interesting recipe for jelly shots for a romantic evening, wedding anniversary or co. We make tequila-based jelly according to the recipe above and pour over the berries, from which the cores were previously cut.

But the idea with cherries - dip cherries with sticks in any jelly before freezing -

Champagne berry jelly

Ingredients:

- champagne - 500 ml

- sugar - 250 g

- gelatin in granules - 20 g

- egg (protein) - 1 pc.

- any berries - strawberries / cranberries / raspberries / blueberries - 200 g

- brown sugar - 100 g

Making berry syrup:

Mix 50 g sugar with 1 tbsp. l. water, heat over low heat until the sugar is completely dissolved, leave to boil for 5 minutes. Add berries, stir and heat for another 3 minutes. Let the mixture cool down.

Dissolve the remaining sugar over low heat in half the champagne. Remove from fire. Add gelatin and remaining champagne. Stir until the gelatin is completely dissolved. It remains to pour berry syrup into glasses, add champagne with gelatin. Place in the refrigerator until completely solidified.

Before serving, you can decorate the edges of the glasses with sugar. To do this, pour some sugar on a saucer, grease the rim of the glass with protein and dip in sugar.
And you can freeze the jelly not in glasses, but in molds or in a large shape and then cut with a knife.

Jelly shot "Lemon splashes"

Ingredients:

- 1 sachet lemon gelatin

- 450 ml hot water

- 230 ml cold water

- 230 ml of vodka or tequila

Dissolve gelatin in hot water. Add cold water to gelatin and then alcohol. Pour into shots or molds and refrigerate. Garnish with lime slices before serving. Add salt to tequila.

Alcoholic jellies - shots

Alcoholic jellies - shots

The holidays are getting closer and closer, and you are already thinking how to surprise and please your guests. I propose to cook jelly for dessert, but with a "surprise! :) And they will have a small amount of alcohol. A tasty and sweet dish with the aroma of cognac, liquor, rum, champagne or stronger drinks like vodka or tequila will appeal to everyone, but for children only jelly This delicacy in America is known under the name "Jell-O shots", which is suitable for any holiday or special occasion.If you want to cook something unusual, then use the recipes that will come in handy.

Jelly shot "Margarita"

Ingredients: fresh lime juice - 30 ml, sugar - 20 g, dissolved in 40 ml of water, gelatin - 35 g, tequila - 85 ml, Cointreau liqueur - 60 ml

Cooking:

Mix lime juice with sugar syrup, add gelatin and, stirring, gently heat this mixture on the stove until the gelatin dissolves.

Add tequila and Cointreau liqueur, pour into shots or molds and refrigerate.

Berry jelly with champagne

Ingredients: champagne - 500 ml, sugar - 259 g, gelatin in granules - 20 g, egg (protein) - 1 pc., any berries (strawberry / cranberry / raspberry / blueberry) - 200 g, brown sugar - 100 g

Cooking:

Prepare berry syrup: mix 50 g of sugar with 1 tbsp. l. water, warm over low heat until the sugar is completely dissolved and leave to boil for 5 minutes. Add berries, stir and heat for 3 minutes. Let the mixture cool down.

Dissolve the remaining sugar in half of the champagne over low heat and remove from heat. Add gelatin and remaining champagne. Stir until the gelatin is completely dissolved.

Pour berry syrup into glasses and add champagne with gelatin. Put in the refrigerator until completely solidified. Before serving, you can decorate the edges of the glasses with sugar. To do this, pour a little sugar on a saucer, grease the edges of the glass with protein and dip in sugar.

Jelly can be frozen not only in glasses, but in molds or in a large form and then cut with a knife.

Jelly shot "Lemon"

Ingredients: lemon gelatin - 1 sachet, vodka (tequila) - 230 ml, hot water - 450 ml, cold water - 230 ml

Cooking:

Dissolve gelatin in hot water according to the instructions and add cold water, mix thoroughly. Then add vodka (tequila).

To form shots, pour the mixture into molds and refrigerate for several hours. 10 minutes before serving, remove the alcoholic shots from the refrigerator and garnish them with lime slices.

Multi-colored jelly shots (alcoholic)

Ingredients: instant gelatin - 35 g, sugar - 20 g, dissolved in 40 ml of water, vodka - 250 ml, cherries (fresh with tails) - 10 pcs., cherry juice - 50 ml, orange sak - 50 ml, lime juice - 25 ml .

Cooking:

Dissolve gelatin in water, add sugar syrup, cool and add vodka, then divide into three parts:

- add cherry juice to the first part, pour into the prepared dishes and refrigerate for a few minutes to solidify;

- add lime juice to the second part;

- in the third part - orange juice;

- then pour the lime layer and carefully, with the tail up, "plant" the cherry. When it hardens a little, top with orange juice.

Universal jelly shot

Ingredients: gelatin - 20 g, hot water - 80 ml, alcohol (vodka, whiskey, tequila, gin) - 50 ml

I'll pay attention: select jelly depending on the alcohol used. For vodka - orange or cherry, for whiskey and cognac - apple, for tequila - lemon, gin goes well with peach or kiwi flavored jelly. You can add pieces of fruit.

The optimal mixing ratio is 1:2 (one part of alcohol to two parts of water), with a higher concentration of alcohol, the jelly turns out to be tasteless.

Cooking:

Dissolve gelatin in hot water as directed on the packet.

Cool the jelly to 30 - 40°C, add the chosen alcohol and mix well. Food coloring can be used to enhance the appearance, but is not required.

Pour the mixture into plastic cups or molds and refrigerate for 2-3 hours.

Before serving, take the alcoholic jelly out of the refrigerator 5-10 minutes early so that it thaws a little.

Happy cooking!

If you want to surprise your guests and have an unforgettable party that everyone will be delighted with, then you should be patient and cook jelly for your friends! Yes, yes, jelly! That's just not the usual, but with the addition of alcohol.

This amazing treat will appeal to even those who are not addicted to intoxicating drinks. A mild alcohol effect combined with delicious fruit jelly will cheer up everyone present and help create a fun atmosphere for games, dances and other entertainment.

What is needed for cooking

First you need to prepare molds for future jelly. These can be small plastic cups (necessarily soft ones!) Or ice molds. The number of servings depends on the number of expected guests at the rate of 10-15 pieces for each. Believe me, the result is worth the effort!

You will also need a large saucepan in which the jelly solution will be boiled. As well as a ladle or a ladle with a spout, so that it is convenient to pour the liquid into molds.

As a base for dessert, you can use ready-made powder, which is sold in all stores, or dissolve gelatin in juice. The most delicious jelly shots are obtained in combination with cherries, raspberries, grapes and lemons. You can also use the aroma of apple, peach or strawberry. It all depends on personal preferences and imagination.

Recipes from professionals

Despite the fact that jelly shots are becoming more and more popular as a treat at house parties, for the first time this alcoholic dessert was served in bars, using a mixture of natural juices with liqueurs, tequila, rum or champagne.

Jelly shot "Margarita"

For cooking you will need:

• 35 gr. gelatin;
• 40 ml. hot water;
• 30 ml. lime juice;
• 20 gr. Sahara;
• 85 ml. tequila;
• 30 ml. watermelon liqueur;
• 30 ml. apple liqueur.

First you need to dilute sugar in water, add lime juice and gelatin. The resulting mixture should be heated until the gelatin is completely dissolved, then pour in the tequila.

Dividing the whole composition into two parts, add apple-flavored liqueur to one, and watermelon to the other. Pour into molds and send to cool.

Jelly shot "Northern Lights"

Ingredients:

• 150 grams of fresh cherries (with ponytails);
• a glass of pineapple or orange juice;
• 4 bags of gelatin;
• a glass of white grape juice;
• 50-60 grams of vodka.

This dessert will have two layers. For the first, you need to mix opaque (orange or pineapple) juice with gelatin and heat for 5-7 minutes, stirring constantly. Then add vodka, pour into molds and put in the freezer for half an hour.

For the second layer, mix grape juice with gelatin, cook for five minutes, then cool slightly. We take out the molds with the first layer, put a cherry in each, fill it with transparent jelly and put it back in the freezer. After 20-30 minutes, an amazing dessert is ready!

Jelly shots should be consumed cold, as the alcohol they contain will be more slowly absorbed into the body.

In order for the treat to be better taken out of the molds, it should be held for several minutes at room temperature so that it melts.

Before adding a strong drink to hot jelly, you should cool the mixture a little, this will allow the alcohol to not evaporate.

Jelly shots don't have to be layered. By making a one-color treat, you can significantly save time on cooking.

All recipes listed are approximate only. Having decided to surprise your guests, you can safely experiment with different tastes, shapes, colors and amounts of alcohol in the dessert.

This will help you Company Directive representing it is possible to purchase all the necessary alcohol from her!

Step 1: Prepare the Margarita Jelly Shot.

To prepare all the jelly shots, the first step is to completely dissolve the gelatin in warm water, then mix it with cold water and add the alcohol of your choice. When preparing Margarita jelly shot, the first step is to mix sugar syrup with lime juice, add gelatin and heat it on fire until it (gelatin) is completely dissolved. Then add tequila. Divide the mixture into 2 portions. Add watermelon liqueur to one, apple liqueur to the other. Pour into molds, pierce the jelly with candy sticks and put in the freezer.

Step 2: Prepare the Northern Lights Jelly Shot.

Here we need fresh cherries. We will cook this jelly shot in layers. The first layer will be opaque. To do this, mix a glass of pineapple or orange juice with gelatin, put on fire and cook for 5 minutes, stirring constantly. Then add vodka. After that, pour the mixture into molds and put in the freezer for about 30 minutes. Now we are preparing the second, transparent layer. To do this, mix a glass of white grape juice or a glass of sprite with gelatin. Cook for 5 minutes on fire, and then set to cool for 15 minutes in the refrigerator. We take out the molds with an opaque layer, put the cherry and pour the second layer, and put it back in the freezer. Dessert is ready in 20-30 minutes!

Step 3: Cooking a jelly shot "Rainbow" from cherries.

This jelly shot we will also cook in layers. The first layer is red. To prepare it, we need to mix a glass of water with two bags of strawberry or cherry gelatin. We put on fire to cook for 5 minutes, then add 50 g of vodka and put in the freezer. The second layer is yellow. To do this, do everything the same way as the previous one, only with the addition of lemon gelatin. Then pour it into a mold with a red layer and put it back in the freezer. And finally, the third layer is blue. Cooking according to the old scheme, with the addition of blue dye to the gelatin. After cooking, you need to put the cherry between the red and yellow layer. Pour the blue layer on top and place in the freezer for 2 hours. (Colors can be filled in any order)

Step 4: Serve alcoholic jelly shots.

And now our alcoholic jellies - shots are ready. They must be served cold. Alcohol is absorbed more slowly this way, and most of your guests won't even notice how much they've eaten, so you can play pranks and use more water and less alcohol, which will help you avoid unpleasant situations and have a relatively civilized time. I think your guests will appreciate your efforts. Bon appetit!

It is better to put the jelly shots out of the refrigerator in advance so that they thaw a little.

Before pouring alcohol into the jelly mixture, let it cool for 5 minutes and add cold water or juice. This is done so that the alcohol does not evaporate.

All the above recipes are very approximate, so you can let your imagination run wild and experiment with juices, syrups and any kind of alcohol that you like.

Jelly does not have to be multi-layered, you can use one color, then the cooking time will be significantly reduced.

Are you planning a holiday, a party or a friendly get-together? Do you want to cook something interesting and unusual? Try making jelly shots!

To do this, you do not need a lot of money or physical effort. The process of making jelly shots is not much different from making regular jelly. But in the end you get a beautiful and tasty dessert with a little surprise… which you will only know about tomorrow :)

You can “gelatinize” almost any liquid: water, juices, soda, homemade lemonade, fruit puree and even alcoholic drinks. To prevent guests from accidentally getting drunk, jelly shots should be made with the addition of a small amount of alcohol. Then you get a really tasty and good dessert.

Basic formula for making jelly shots:

1 cup alcoholic drink + 1 cup soft drink + 5.5 teaspoons gelatin x 4 hours refrigeration = 16 x 30 grams jellies
The formula shows the maximum amount of alcohol that can be used. Do not add more, as this may prevent the gelatin from developing its properties. You can experiment and reduce the strength of the dessert as much as you like, or use lighter drinks such as wine or vermouth. The amount of added gelatin does not change.

What forms can be used to make jelly shots:

silicone molds or molds for ice cubes;
plastic trays for ice;
forms for muffins (mini-cupcakes);
small paper or plastic cups;
a saucepan or a deep baking sheet (when cooling, the jelly will need to be cut into cubes);
fruits: strawberries, lemons, oranges and others (a small depression is made where the jelly is poured).
Raspberry lemonade jelly shots

Ingredients for 32 Jelly Shots:

For lemonade jelly:
2-3 large lemons;
1/3 cup sugar;
3 tablespoons of orange juice;

1/2 glass of vodka.

For raspberry jelly:
350 grams of fresh raspberries;
1/4 cup sugar;
about 5 1/2 teaspoons gelatin;
1/2 glass of vodka.

Equipment:

saucepan (deep bowl);
whisk;
blender;
fine sieve;
molds from lemon peels;
silicone molds for mini-cupcakes (if lemon peels are not used).

Cooking process:

1. Squeeze the juice and remove the pulp from the lemons
Cut the lemons in half and squeeze the juice out of them. You should have about half a glass of juice. Then carefully, using a spoon, remove the seeds, pulp, membranes.

2. Prepare forms
If silicone molds are used, they should be lightly sprayed with oil, and then each mold should be wiped with a paper towel.

3. Soften the gelatin
Combine lemon juice, sugar, and orange juice with 1/2 cup water in a small saucepan or deep bowl. Pour gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

4. Warm up and dissolve gelatin
We put the mass on medium heat and heat, stirring, until the sugar and gelatin are completely dissolved. This will take about 2-3 minutes. Be careful: the mixture should not boil! To check if the gelatin has dissolved, try to rub the mass between your fingers. If it is slippery and smooth, then everything is ready. If grains of sugar or gelatin are still felt, return the mass to the fire for another 30 seconds.

5. Add alcohol
Add vodka to the gelatin mass.

6. Fill in lemon peels or molds
Place each lemon half into mini cupcake liners. Fill each lemon hole halfway with the lemonade-vodka mixture and refrigerate. You can arrange the crusts at an angle, then the jelly will become even more bizarre. Or fill silicone molds: If we use silicone molds instead of lemon peels, then we also fill them halfway with lemonade-vodka mixture and put in the refrigerator.

7. Making Raspberry Puree
Puree raspberries with sugar in a blender. Then we filter the resulting mixture through a fine sieve, trying to get as much juice as possible (using a spatula or spoon). You should end up with about 1 cup of raspberry juice.

8. Soften the gelatin
Pour the raspberry juice into a small saucepan along with half a glass of water. Pour gelatin on top and leave for 5 minutes. The gelatin should soften and the surface of the liquid should become slightly wrinkled.

9. Warm up and dissolve gelatin
We put the mass on medium heat and heat, stirring, until the sugar and gelatin are completely dissolved. This will take about 2-3 minutes. Be careful: the mixture should not boil!

10. Checking the Gelatin
We double check whether the gelatin has dissolved according to the method described above.

11. Add alcohol
Mix the finished gelatinous mass with vodka.

12. Making the Raspberry Layer
We check how the lemonade jelly is doing in the refrigerator. If it is still liquid, then leave it in the refrigerator. The jelly shots are ready for the second layer when their surface is hardened, but still slightly sticky on top when touched with a finger. When the lemonade jelly shots are ready, carefully pour the raspberry-vodka layer on top. We return the forms to the refrigerator and cool for another 2-4 hours, but it is better to leave them in the refrigerator overnight.

13. Cut or Break Jelly Shots
If the jelly shots are in lemon peels, then cut them into slices - as if cutting an apple. If the jelly shots are in silicone molds, leave them for 15 minutes at room temperature, and then dip the bottom of the mold in warm water for 10 seconds. After that, the jelly shots should easily fall off the mold.

A couple of last notes:

If you don't want to mess around with two layers, then fill out the forms completely, send them to the refrigerator for 4 hours or overnight.
According to the basic formula, you can use your favorite juice or liquor and follow steps 1 to 6.
Each of the 32 jelly shots prepared according to the recipe described above will contain approximately 15 ml of alcohol.

Have fun experimenting!